Orange Scented Cake With Cream Cheese Frosting Recipes

Steps:

• Preheat oven to 350°F. Spray 3 9-inch cake pans with nonstick baking spray* and line with parchment. Spray parchment with baking spray. *NOTE: I used 2-9-inch cake pans, figuring I'd slice those in half. That was tricky, as the cake was so moist, that it took a miracle that transferring the layers didn't break! In a large bowl sift together flour, sugar, baking soda, baking powder, and salt. Add oil, orange juice, eggs and sour cream. Optional: I add 1/4 teaspoon of pure orange oil, for more flavor. Beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 - 25 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frosting: In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add orange zest and orange juice, beating until combined. Gradually add confectioners sugar beating until smooth. (NOTE: You can add more confectioner's sugar, if you prefer a much thicker frosting.) Assembly: Spread frosting evenly between layers and on top and sides of cake.

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

Steps:

• Preheat oven to 180C.
• Beat eggs and sugar in a bowl.
• Sift in flour and mix to combine.
• Add orange rind, carrot, almond meal and poppy seeds and stir together.
• Spoon mixtue into a cake tin lined with baking paper.
• Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
• For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
• Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
• Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
• Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Steps:

• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

Steps:

• For cake:
• Preheat oven to 325°F. Lightly butter 13x9x2-inch baking pan. Line bottom with waxed paper; butter paper. Using electric mixer, beat oil and both sugars in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel. Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend. Stir in carrots and raisins.
• Pour batter into prepared pan. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)
• For Frosting:
• Using electric mixer, beat cream cheese and butter in large bowl until light. Beat in orange juice and 2 teaspoons orange peel. Add sugar; beat until smooth. Refrigerate until thick enough to spread, about 30 minutes.
• Using serrated knife, cut cake horizontally into 2 equal layers. Place 1 cake layer on platter. Spread with 1 1/2 cups frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in thick decorative swirls over top and side of cake. (Carrot cake can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.